Tomato and noodle soup

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 big onion
  • 1 Garlic clove
  • 30 g Butter or margarine
  • 1 can(s) (850 ml) peeled tomatoes
  • 1/2 l clear broth (instant)
  • 1 can(s) (500 ml) Tomato juice
  • 1 can(s) (850 ml) Chickpeas (natural)
  • 250 g Mussel noodles
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Cayenne pepper
  • 1 collar Parsley

Directions

  1. 1

    Peel and finely dice the onion and garlic. Sauté in hot fat while stirring. Add tomatoes, stock and juice, bring everything to the boil. Rinse chick peas under running water, add them as well.

  2. 2

    Cook everything at medium heat for about 30 minutes. Meanwhile cook the noodles in boiling salted water for about 8 minutes. Drain and add to the soup. Season to taste with salt and cayenne pepper.

  3. 3

    Serve sprinkled with chopped parsley.